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Recipe developed by Jordan Taylor, Salt and Light Kitchen INGREDIENTS: 3 cups water 1 bag of Ceylon orange pekoe tea 2 heaping tablespoons of honey 1 to 2 teaspoons of rosewater Lemon juice from about half a lemon 1 packet of stevia (optional)     INSTRUCTIONS: Bring 3 cups of water to a boil, then dunk the tea bag in the pot or use a loose leaf tea infuser and let it brew for 10 minutes. Infuse about 10-12 rose buds if you do not have rose water or want a stronger rose flavor. After 10 minutes, gently scoop out the rosebuds...

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